Singapore’s Sustainable Seafood Festival


Singapore’s inaugural Sustainable Seafood Festival happening from 8 – 15 June 2014, running exclusive “Pick The Right Catch” promotions during this week-long campaign.

The Festival, launched in tandem with World Oceans Day (8 June), and organised in partnership with the Marine Stewardship Council (MSC), hopes to create a new movement for responsible consumption of seafood by empowering suppliers, retailers, restaurants and consumers to ‘pick the right catch’. This means selecting seafood products that have been vetted through stringent standards by Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) or from the green list of the WWF Singapore Seafood Guide.
Singapore is one of the biggest seafood consumers in Asia-Pacific, devouring over 140 million kilogrammes a year. With more than 87% of the world’s oceans overfished, it is estimated that the world’s fish stocks will run out by 2048 if we do not act now.

Ms Elaine Tan, CEO of WWF-Singapore, says, “We are excited by the strong support the Festival is getting from the food industry. These businesses are stepping up to make an investment in their future and the ocean’s future. With over 30 establishments across the island participating in the Festival, it is now easier for consumers to pick the right catch. The only way we can create a sustainable future for our oceans is for all of us to do our part to move the supply chain towards sustainable sources. Businesses and consumers alike need to do this right now, during the Festival and every day after.”
The public can look forward to exclusive “Pick The Right Catch” dining offers centred on sustainable seafood at participating restaurants and hotels. These establishments offer a wide variety of cuisines to cater to all appetites and occasions: from traditional Chinese dishes at private dining restaurant Xi Yan, to North Indian dishes at the classy Tandoor at Holiday Inn Singapore. At Grand Hyatt Singapore, its four restaurants will be serving a tantalising array of local and international dishes including MSC certified prawn noodle soup, MSC certified scallop sushi and sashimi, and ASC certified crispy black tilapia with salted egg yolk. For casual dining in the heartlands, indulge in a delicious sustainable seafood spread at three Bliss Restaurant outlets in Ang Mo Kio, Lavendar and Paya Lebar.
For the current list of participating businesses and their menus


WWF-Singapore has also engaged the school community by developing a Student Sustainable Seafood Kit, downloadable from, and by holding a series of school workshops and supermarket tours to empower students with knowledge and grant opportunities to lead the movement back in their schools and communities. Notably, Republic Polytechnic is extending its support for the sustainable seafood movement by designating Oliva – the training kitchen and restaurant for students enrolled at The School of Hospitality – as one of the participating restaurants for SSF.

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